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Ever since the fresh corn showed up in the markets I have been enjoying a lot of it, especially combined with black beans! The other day I came across some picadillo and that made me think that a black bean and corn picadillo would be awesome! Picadillo is a ground beef dish that is popular in many Latin American countries and it varies quite a bit from region to region. The version that has always piqued my interest is one that includes salty olives and sweet raisins which add a certain exoticness to the dish. Picadillo is often served with rice and beans or used in other dishes like tacos which is where I was heading with this one. The thought that picadillo is commonly served with rice put the idea of quinoa in my mind and I could not resist adding some right into the picadillo for the boost of protean along with it's amazing texture. This picadillo certainly is packed with flavour and the creamy black bean, juicy corn, salty olive and sweet raisin combo is fantastic! With everything in this picadillo you could easily eat it by itself as a complete meal but it is so good when stuffed into corn tortillas along with some cool and creamy avocado, diced onions and a sprinkling of crumbled cotija!

You could go with pretty much any of you favourite taco toppings on these picadillo tacos!

We're on the same wavelength for the second day in a row! I'm making tacos tonight but I'm using shredded smoked pork, black eyed peas and pineapple picco de gallo(coarsely chopped ingredients usually used in salsa) I'll include a dallop of guacamole and maybe dip them in my cilantro cotija dressing.

I'm loving your site. I love looking at foodie blogs as I get ready to wind down my day to cook!

I've been getting into eating quinoa lately - this recipe looks perfect for these hot summer nights. I use my rice cooker to make the quinoa, to keep the kitchen from heating up. Gonna have to try these this weekend!

Thanks for the response, but I have to ask if there is anything that can be used as a substitute for Quinoa? Please don't hate me but I don't care for Quinoa and some of the recipes you come up with look so great, but not with Quinoa.

Any suggestions?

PS. I published my comment under Anonymous because you and I have the same name; but I live in California.

I just made these tonight. They are wonderful! The flavors and textures are just awesome. I'm not a fan of olives but I put them in there anyways and they are great. I did leave out the capers though. I love quinoa too and find that it's great in this, thanks!!

The variations can easily be adapted to envelop stir-fry with an oriental flavor, curries for Indian fare and used to serve spinach and other dips for family gatherings and parties.During summer the intake of regular diet is less but the salads with nice dressings and variety of toppings can actually work a appetizers.You can place a lettuce leaf on a plate and put a scoop of chicken salad (Www.lauriesavran.com) in the middle and serve with reduced calorie crackers.

Why would you replace Quinoa? Anyhoo, we have made these a few times and we love them!! My 12 year old Type 1 Diabetic daughter loves them and your site. Your recipes really help us all out being healthy and delicious. Thank you!! :)

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.